Wild Boar back fat, Salt, Dextrose, Antioxidant: sodium ascorbate, Rosemary (0.09%), Preservative: sodium nitrite.
Wild Boar Lardo (cured, matured, pressed, wild boar back fat)
The most famous lardo is from the Tuscan town of Colonnata and has been made since Roman times. A similar product can be found in Russian and Ukrainian cuisine where it is often flavoured with paprika, some is smoked whilst ours is made in the Italian tradition with rosemary. All whole-piece weights are approximate.
250g sliced pack (for catering), 500g whole piece, 75g sliced pack (for onward retail sale)
British Wild Boar
Salo (Ukrainian and Russian) Oskar Bacon (Austrian)
Full-Bodied Reds, Aperitifs
Sliced Packs: Best Before 30 Days, Whole Pieces: Best Before 6 Weeks
- Preparation Info: Ready to Eat
- Cooking: Can dice or slice and fry until crisp
- Can Be Served Hot (ideally served at room temperature)
- Can Be Served Cold
Lardo is particularly delcious when diced and fried, and added to soups, stews or pasta sauces, also good to ‘wrap’ around meat or fish whilst cooking to retain moisture and add flavour. Crisps well, yelding delicious flavoursome fat perfect for frying.
|Carbohydrate (of which sugars)||2.3|